Olive Bread
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Olive Bread
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How to make Olive Bread at home, the Italian way!
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Ingredients
- 500 gms all-purpose flour 4 cups
- 7 gms active dry yeast 2 ½ tsp
- 300 ml water lukewarm
- 2 tsp sugar
- 1 ¼ tsp salt
- 3 tbsp extra virgin olive oil
- 180 gms olives pitted and sliced
Notes
- This bread freezes very well. I usually make a double batch and freeze it in Ziploc bags as soon as it cools down to room temperature. When you want to eat it, thaw it at room temperature and put it back in a hot oven for 3 to 5 minutes, or until the crust is crunchy again. It will be exactly the same as when you first baked it!
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